If you like something…

Author Notes:This recipe came about because of July's challenge for charcutepalooza. One of the things I noticed when I was looking online was that the majority of recipes that use mortadella were for a muffaletta sandwich. It's a New Orleans signature sandwich, and is essentially a frisbee sized sandwich a few inches thick... for two. Even in my hungriest of dreams, I couldn't imagine consuming that much food in one sitting. But looking out my back window into my garden at the nearly knee-high lettuce plants, an idea struck me. Instead of a sandwich, how about a salad? So I took all of the ingredients for a muffaletta sandwich, and adapted them . —Dabblings

Advertisement

Serves 4

Olive Salad Dressing

1/2
cup green olives; finely minced

1
tablespoon fresh oregano; minced

2
tablespoons red wine vinegar

2
tablespoons fresh lemon juice

2
teaspoons garlic; finely minced

Pepper to taste

1/2
cup olive oil

Combine all salad dressing ingredients in a pint mason jar. Shake well to infuse. Set aside.

The salad

4
slices of bread (1 per person)

1
garlic clove; minced

2
tablespoons olive oil

1
tablespoon fresh oregano; minced

Salt and pepper to taste

2
large handfuls of lettuce per person

1/4
pound thinly sliced genoa salami

1/4
pound thinly sliced Italian ham

1/4
pound cubed mortadella

1/4
pound thinly sliced provolone cheese

Preheat oven to 350 degrees.

In a small saute pan, heat olive oil with minced garlic clove over low heat until oil is infused with garlic. Set oil aside.